Hello lovelies, when the evenings turn cooler and the pumpkins glow in every color, there's a big pot of pumpkin soup on our stove almost every week. It's the autumn classic through and through: creamy, warming and made with very few ingredients. My favorite is a ripe muscat pumpkin – it's fine and lightly sweet and turns wonderfully velvety once puréed.
The trick to lots of flavor from few ingredients is in the base: I sauté shallot and freshly grated ginger briefly, add the pumpkin and a small piece of potato, and let everything roast for a moment before the vegetable broth and a splash of plant drink go in. The potato makes the soup nicely creamy, entirely without cream. After puréeing comes my favorite little touch: a splash of fresh orange juice that lifts the sweetness of the pumpkin and brings a fine tartness.
Then I get to have a little fun with the topping: toasted pumpkin seeds for crunch, a dollop of dark balsamic cream, a little cress and a swirl of vegan cream. That's how a simple soup becomes a small autumn dish that impresses guests too. My kids love dunking crusty bread into it – and the pot is usually empty faster than I can look.
This pumpkin soup is part of my favorite warming soup recipes for the cold season. If you like, try my creamy carrot-lentil soup or the hearty creamy potato soup with veggies too – both come together just as quickly and are a firm part of autumn in our house.
